My grandpa insists this is the only way to celebrate in March. Only 4 ingredients for the most tender brisket that falls apart on your fork.

Every March, without fail, my grandpa would haul out the old slow cooker and declare that there was only one proper way to celebrate: a pot of corned beef and cabbage so tender it practically fell apart when you looked at it. Out here in the rural Midwest, this dish is as much about tradition as it is about supper. It’s a simple, four-ingredient, no-fuss recipe that lets the corned beef brisket do all the talking—slowly braised with its own pickling spices, nestled over sweet carrots and cabbage until everything is soft, flavorful, and swimming in a clear, savory broth. If you want that classic, fork-tender St. Patrick’s Day meal without cluttering things up, this is the way my family has sworn by for generations.

Ladle the corned beef, cabbage, and carrots straight from the slow cooker into warm bowls, making sure each serving gets a good splash of the cooking broth. Serve with thick slices of buttered rye or crusty farmhouse bread to soak up the juices. A spoonful of grainy mustard or prepared horseradish on the side is all you need for a little kick. If you want to stretch the meal, simple boiled or mashed potatoes pair beautifully, but it’s just as satisfying on its own as a hearty one-pot supper.

Servings: 6

3 to 4 pounds corned beef brisket with seasoning packet

Place the carrot chunks in an even layer on the bottom of a large slow cooker. This creates a bed that keeps the meat slightly elevated and lets the vegetables soak up the flavorful juices.

Arrange the cabbage wedges on top of the carrots, packing them in gently so they stay mostly upright and intact while cooking.

Set the corned beef brisket on top of the cabbage, fat side up. Sprinkle the entire contents of the seasoning packet (the pickling spices that come with the meat) evenly over the brisket and vegetables.

Pour the water around the sides of the brisket into the slow cooker, being careful not to wash off the seasoning on top. The liquid should come most of the way up the sides of the meat but does not need to cover it completely.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the corned beef is very tender and easily pulls apart with a fork. Avoid lifting the lid too often so the heat and moisture stay trapped inside.

When the brisket is fork-tender, carefully transfer it to a cutting board and let it rest for about 10 minutes. While it rests, check the cabbage and carrots; they should be very soft and infused with the clear, savory broth.

Slice the corned beef across the grain into thick slices so it stays moist and tender. Return the slices to the slow cooker, laying them over the cabbage and carrots so they stay hot and soak up a little more of the broth.

Serve the sliced corned beef over the cabbage wedges and carrot chunks, spooning some of the hot cooking liquid over the top of each plate. Discard any excess fat from the brisket if desired before serving.

If your brisket comes without a seasoning packet, you can mimic it by adding 1 to 2 tablespoons of mixed pickling spices directly to the pot—just sprinkle them over the meat and vegetables. For a slightly richer broth without adding more ingredients, you can sear the corned beef in a hot skillet, fat side down first, for a few minutes per side before placing it in the slow cooker; this step is optional but adds a bit more depth. If your slow cooker runs hot and the cabbage gets softer than you like, tuck only the core-side of the wedges under the meat and leave the leafy tops higher up so they steam more gently. To make ahead, cook the corned beef and vegetables a day early, chill them in the broth, and reheat gently in the slow cooker; the flavors deepen and the meat stays very moist. Leftovers are wonderful sliced cold for sandwiches on rye bread with mustard, or chopped and reheated with the carrots and cabbage as a simple hash-style skillet supper.